Samarella mycological profile and some bacteriological, physicochemical properties
Quality characteristics and functional properties of fruit sheep yoghurt
Designing new gluten-free crackers

Schlachtlungenbefunde bei hochkonzentrierter CO₂-Betäubung
Manufacturing conditions of a probiotic product
Oprimisation of the marination process of frozen-thawed squid rings
Drying characteristics and quality attributes of Sarpagandha roots

Dried microalgae – microbiological standards and values
Analysis of honeys from Bordj Bou Arreridj region
Development of novel Kombucha beverages

Authentication of Goat Cheese by TaqMan Real-Time PCR
Safety assessment of Lactobacilli isolates
Effects of garlic and onion powder on quality of beef and chicken patties

Sous-vide – gefährlicher Lifestyle oder sicheres Lebensmittel?
Aflatoxin M1 level in raw cow milk from Turkey
Effect of preservatives on bacteria of genus Burkholderia and Paraburkholderia

Effects of some antioxidants on thermally processed ground beef
Antimicrobial activity of juniper essential oil
Quality characteristics of probiotic buffalo yoghurt with banana